Tofu Tacos
Easy Tofu Tacos feature slices of flavorful seasoned tofu with a light Cucumber Radish Salsa. Customize each taco to include your favorite additional toppings!
The best part of tacos is customizing each one to your liking. Not a fan of tofu? No problem, use fish or chicken instead! Tomatoes in season? Toss some in your salsa. Make it cheesy, or not. Either way, tacos are a fun way to eat. Try this easy recipe for Tofu Tacos with a Cucumber Radish Salsa.
This post first appeared on May 15, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!
He invited me over for dinner. I accepted. We were about three dates in, and I was curious to see what he would prepare. I imagined a pan seared steak, or a big pot of spaghetti. Bachelor-fare. My expectations were tempered by the endearing fact that the contents of his refrigerator consisted of a large bowl of ripe cherries and a few bottles of Guinness.
When I walked into his apartment, I was not greeted by the aroma of simmering tomatoes or sauteed garlic. I didn’t see any steaks resting on the counter. You can imagine my surprise when he announced the evening’s menu.
Tacos.
Tacos it was, the first meal my husband ever cooked for me, and I found it highly amusing. We walked to the grocery store, bought the ingredients. I met his buddy the butcher. It was the first time we bumped elbows in that little kitchen, as we cooked our first meal together. The humble taco, with ground beef, shredded cheese and iceberg lettuce. And you know what? It didn’t matter what we were eating, really. To me, the fun of that dinner date was learning our way around the kitchen together. I like to think we’ve come a long way since then.
Tacos took on a whole new meaning when moved to California. We explored fish tacos, on tender, homemade shells, carnitas tacos from food carts in San Diego, and every topping imaginable. But every so often, we still have the simple ground beef taco. Last night was taco night at our house, and although I now make my own seasoning blend and have access to incredibly better ingredients, it’s just as satisfying as that first taco night, over a decade ago.
These Tofu Tacos are certainly a departure from the tacos my husband first shared with me, but when I am craving a meatless version, this is a light taco that is wholesome and fun to put together.
More Easy Recipes to Serve on Taco Night
Taco Rice: Okinawa Taco Rice
Spicy Fish Taco Bowls with Cabbage Slaw
Grilled Fish Tacos with Avocado-Cilantro Sauce
Chipotle-Spiced Sweet Potato Tacos
Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage
Tofu Tacos
Ingredients
For the Cucumber Radish Salsa:
- 1/2 English cucumber halved and thinly sliced
- 1/2 cup thinly sliced radishes
- 1 jalapeno seeded and minced
- 1/2 cup cilantro chopped
- Juice of 1/2 lime
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Taco Seasoning:
- 2 tablespoons chili powder (note: Taco Seasoning is from this recipe, from Alton Brown)
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
For the Tofu Tacos:
- 10 ounces extra firm tofu drained and cut into 1/2 inch slices
- Juice of 1 lime
- 2 garlic cloves mashed
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Taco Seasoning
- Cucumber Radish Salsa
- Taco shells warmed
- Micro Greens
- Sliced Avocados
- Sour cream
Instructions
Cucumber Radish Salsa:
- Combine the cucumber, radishes, jalapeno, lime juice, salt and pepper in a bowl. Let it sit while you prepare the tacos.
Make the Taco Seasoning:
- Combine the spices in a bowl and whisk. Set aside.
Make the Tofu Tacos:
- Place the sliced tofu in shallow platter. Combine the lime juice, garlic, paprika, salt and pepper in a little bowl and pour over the tofu. Let it sit for a few minutes. Drain and wipe with a paper towel. Season both sides of the tofu with the taco seasoning.
- Heat the olive oil in a nonstick pan over medium heat. Cook the tofu slices on both sides until just browned. Transfer to a cutting board and cut into strips. Assemble the tacos by placing the tofu on the taco shells and garnish with the Cucumber Radish Salsa, micro greens, slices of avocado, and a dab of sour cream. Serve immediately.
Notes
Nutrition
Comments
COOKBOOK
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out!http://www.sweetsugarblossoms.blogspot.com/2013/07/know-your-protein.html
Holy cow, that is seriously gorgeous!!! I am in love with your photography.
Can never go wrong with tacos! I don’t think I’ve ever seen a tofu taco!?! They look good and I think healthy with all the veggies ;-)
Awww, I’m a total sucker for love stories, especially ones involving tacos. These tofu tacos look so good, they may even be a hit with my staunchly carnivorous husband!
How fun! I love cooking with the husband too :) And mmm now I am craving the taco guys fish tacos that was my Thursday farmers market regular snack! Your tofu tacos are stunning Liren!
Such a fun story! Taco nights are my favorite, last night was mahi mahi. These look so tasty!
We love taco nights around here too. And I need to try this soon. Tofu already looks delish!
I’m obsessed with tacos. I found a new place in Dallas called velvet tacos- must visit. I love your tofu version and home made seasoning yes please!
I love this post so much, just because my husband and I make tacos together every Saturday night :) It was a family tradition that I had grown up with, and I knew whoever I married would have to be ok eating tacos every saturday for the rest of their life. And he was and is, and it’s awesome!
Taco night happens a lot around here. We sadly don’t have many taco options out East so we generally make them ourselves. And they couldn’t be further than those humble boxed beginnings. Last week it was BBQ hoisin chicken with slaw, avo, crispy fried spiced onions, and cilantro.
I have yet to try radishes on them so thanks for the recipe!
Tacos are always a very safe and delicious way to go. I love the radishes in here. So bright and beautiful. And the story… love it.